Greek Chicken Soup with Lemon and Orzo

Greek Chicken Soup with Lemon and Orzo (Avgolemono) is a comforting and bright classic, featuring tender chicken, delicate orzo, and a creamy lemon-egg mixture that gives it a silky texture and refreshing finish.

Why You’ll Love This Recipe

• Bright, tangy flavor with a silky lemon-egg (avgolemono) broth
• Cozy and nourishing—perfect when you want comfort with a citrus twist
• One-pot ease—everything cooks together for flavor and simplicity
• Naturally gluten-free if you swap the orzo for gluten-free orzo or rice
• High in protein, warm, and satisfying
• Perfect for meal prep or recovering from illness
• Customizable with herbs and veggies
• Great year-round—light enough for summer, gentle for winter
• Fridge- and freezer-friendly
• Kid- and adult-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken: bone-in pieces (thighs, breasts, legs) or rotisserie chicken
• Orzo pasta (or rice or gluten-free orzo)
• Eggs (for avgolemono technique)
• Fresh lemon juice and lemon zest
• Chicken broth or stock
• Onion (diced)
• Carrots (diced)
• Celery (diced)
• Olive oil
• Garlic (minced)
• Fresh parsley and dill (optional, chopped)
• Salt and freshly ground black pepper

Directions

1. Sauté vegetables: In a large pot, warm olive oil over medium heat. Add onion, carrot, and celery; cook 5–7 minutes until softened. Add garlic and sauté for 1 minute more.
2. Cook chicken: Add chicken pieces and broth to the pot. Increase heat to bring to a gentle boil, reduce to simmer, cover, and cook for 20–25 minutes until chicken is cooked through and tender.
3. Shred or remove chicken: Remove chicken and allow to cool slightly. Discard bones and skin, then shred or chop meat. Set aside.
4. Cook orzo: Bring skillet to boil, stir in orzo, simmer 8–10 minutes until tender.
5. Make avgolemono: In a bowl, whisk eggs and lemon juice until smooth. Slowly add a ladle of hot broth to temper, whisking constantly to prevent curdling.
6. Finish soup: Return shredded chicken to pot with vegetables and orzo. Slowly pour egg-lemon mixture into soup, stirring gently. Heat through for 2–3 minutes—do not boil or eggs may curdle.
7. Season and garnish: Stir in chopped parsley and dill, plus lemon zest if using. Taste and adjust seasoning with salt, pepper, or extra lemon juice.

Servings and timing

• Servings: 6 servings
• Prep time: 10 minutes
• Cook time: 30–35 minutes
• Total time: 40–45 minutes

Variations

• Grain swap: Replace orzo with rice, gluten-free orzo, farro, or quinoa
• More veggies: Add peas, spinach, zucchini, or mushrooms midway
• Protein options: Use leftover or grilled chicken, turkey, or even tofu
• Broth boost: Use herbed or high-quality broth for deeper flavor
• Herb twist: Add mint, oregano, or thyme in place of or along with dill
• Spicy version: Stir in a pinch of red pepper flakes or cayenne

Storage/reheating

• Storage: Refrigerate in an airtight container for up to 3 days
• Freezing: Avoid freezing after adding orzo—it thickens. Freeze components separately if needed
• Reheating: Warm gently on the stove, adding broth if too thick
• Make-ahead: You can fully cook the soup and reheat gently; the lemon-egg broth may thicken—just whisk in warm broth to adjust

FAQs

What is avgolemono?

Avgolemono is a classic Greek technique using a mixture of eggs and lemon juice to thicken and flavor soups, giving them a creamy texture without dairy.

Can I use rotisserie chicken?

Yes—just shred and add into step 7 instead of boiling raw chicken.

Is it gluten-free?

Not with orzo. Swap with rice or gluten-free pasta to make it gluten-free.

How do I prevent eggs from curdling?

Temper by slowly whisking in warm broth before adding to soup, and keep the soup below a simmer once added.

Can I skip the orzo?

Yes—you can omit or use other grains like rice or quinoa; cooking time may vary.

Can I make it dairy-free?

Yes—this recipe is already dairy-free and achieves creaminess using eggs.

How sour is the soup?

It has a bright lemon flavor, which you can adjust with more or less lemon juice.

Can I add leafy greens?

Definitely—spinach or kale can be stirred in during simmering for extra nutrition.

What other herbs work?

Oregano, thyme, mint, or parsley all pair beautifully with lemon and chicken.

Is this good for freezing?

Yes—but freeze before adding orzo or eggs. Thaw and reheat with fresh orzo before serving.

Conclusion

Greek Chicken Soup with Lemon and Orzo is a delightful balance of tangy, creamy broth and comforting grains. Perfect for any time of year, it’s nourishing, easy to prepare, and endlessly adaptable—definitely a staple-worthy recipe for your kitchen.

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